How To Make Chicken Pakoras

Chicken pakoras go down well in my house; dad loves them. Chicken Pakoras are a perfect starter and they are really easy to make too.

2-3 medium sized onions (red or white)

Three medium sized potatoes

One tomato

1 ½ pounds of boneless chicken

Handful of coriander

Six green chillies

1 Teaspoon of salt

1 teaspoon of cumin seeds

1 tablespoon of red-flaked chillies

1 tablespoon of dried coriander

1 ½ cup of gram flour

Oil for frying (any type of cooking oil will do)

Ingredients listed are what I put into my mixture; you can choose what goes into your mixture.

  1. Chop up the boneless chicken into small chunks and put into a saucepan of water to boil. Once the chicken is boiled through, drain the water out and leave the chicken in a colander to drain excess water.
  2. Peel onions and potatoes, remove the seeds from the tomato and chop these into a bowl.
  3. Wash and chop coriander and green chillies into the bowl.
  4. Add salt, cumin seeds, red-flaked chillies, dried coriander and gram flour and mix into the bowl with all the other ingredients
  5. Add a considerable amount of water to keep mixture at a thick consistency. (Preferably a little bit at a time)
  6. Put oil into a deep frying pan, place over a medium heat, and wait until the oil is hot.
  7. Place small portions (preferably a tablespoon) of the mixture into the fryer and fry for 2-3 minutes on each side and place into your serving dish.
  8. If the mixture becomes thin at any point, just add some gram flour to get it to the right consistency, as you want it.
  9. Finally, serve the chicken pakoras with your favourite sauce/chutney and enjoy!


If you feel you have too much mixture, you can store some in a container and pop it into the fridge and make the next day, you may find that if you do this the mixture has become a little runny, no problem, just add a bit of gram flour and mix it until you get the right consistency.

What’s your favourite starter? Drop me a comment and let me know.


Sabah ❤